How to make Beef Tallow | The Bearded Butchers
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Beef Tallow! One of the most resourceful pieces on the animal, it has many different uses from cooking oil, soap making, candle making, and so much more. Today we'll show you how we trim off the suet from the carcass and how we cook it down into a beautiful golden liquid!
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Thank you Nick for calling b.s. on the supposed need to consume vegetable seed oils (and their by-product, hydrogenated oils) . 👏🏽
Seed and vegetable oils are so bad! One of the main things I stay away from!!
Made a whipped tallow for my skin and my son’s skin, no more itchy red skin. All natural and no chemicals 👍🏽
The way you do not hesitate to share your knowledge with other people is outstanding.
What about “the way”? Your sentence is incomplete. The way is what? Interesting? Commendable? What?
@@RebekkaHay : Observe the word at the end of the sentence - "outstanding".
@@RebekkaHaynerd 🤓
@@RebekkaHay Ohh shut up! You just watched 20 minutes of melting fat into tallow, which is a 2 sentence recipe, and some dudes eating bland, tasteless pemmican.
Well that's not true, there was the mini bike segment.
Do you remember the way McDonalds French fries tasted 30-40 years ago?
I worked there for one semester in college. They were fried in a blend of tallow and lard...
Yup, potato, lard, tallow, salt. They changed to the rotten seed oils for "health" reasons...
While selling fake meat. That's my belief.
When I retired back in 2015 I butchered my first pig and was gifted about 50# of really nice suet. I produced a large quantity of both lard and tallow. I started at 175 degrees and gradually raised the temperature 10 degrees at a time as the production dropped off at each temperature. The first half of both the lard and tallow was white as snow, the remainder was light amber in color. In 2020 we lost our house in a wild fire, but the building with the lard and tallow survived. We are still using it in 2024 and it tastes just as good, not rancid at all. It's stored in pint mason jars in the bottom of a chest freezer. The french fries are to die for!
35yrs ago I started a small business of fry making with beef fat. To this day people still tallk about it. It's legend.
In my experience, if you want to use the stovetop method, you can add some water to prevent overheating/burning. The water won't mix with the tallow and you can chill the whole pot (water + tallow) and just pull the cooled slab of tallow off of the water after solidifying in the fridge. Few extra steps but works well.
Thanks for the tip!!! Making tallow right now with half pot of water
@@Pinkorchid72 There's a downside to that method. Part of the cooking process is to remove moisture so it lasts for a long time on the shelf. When you put water in, your tallow/lard/suet wont last as long. If you do that method, keep most of it in the freezer and only bring out a singe jar/container at a time or if you did it in bulk, keep in the freezer and take out chunks as needed.
@@enunya well once I have the solod disk of tallow, I warm it back up slowly to boil off residual water (steam will eventually stop rising), then filter it through filter paper a cup at a time, changing filter paper with each cup. I don’t make gallons worth. Just 3 to 4 cups because I only Use it to cook steaks 3 times per week, since I roast or stew (instant pot) meats on other days of the week. So my tallow lasts me 3 months
At most I make 3 to 4 cups at a time and
I always add about a quart of water and a tablespoon or two of salt to the pot of tallow. Salt pulls impurities and such from the tallow. After doing this 3 or 4 times (melting tallow) and filtering through cheese cloth, the fat is snow white and no beef taste or smell. I just did a 17lb pork shoulder this weekend (21 pints) and about a pint of lard. I will filter it once since I am cooking with it.
Bingo! ❤
I rendered the fat trimmed from a brisket, then later used it to confit a chuck roast. It was absolutely amazing.
Wow. That sounds super interesting?
I started making chicken confit with mine. Then I tried it with pork chops, and my son said they were the best ever in his whole life!
@Aldolajak you made beef carnitas! Going to try exactly what you did.
I’m England we call it dripping and we use it for making roast potatoes and Yorkshire puddings on a traditional Sunday roast. My grandfather also had a fish and chip shop and exclusively used dripping as the frying oil. People used to queue down the street for it.
Around here (eastern Europe) that's called something like "pastry grease", used for many traditional pies and baked sweets. You can also use it to make top quality soap.
BTW those "glands" you're trimming out are actually lymph nodes, no bad odors or unpleasant textures there, just a soft savory tissue similar to the thymus or pancreas, quite tasty in stews and worth adding in sausage mixtures.
I bet you have this too, but in the Baltics they'd save the little crunchy remnants from rendering the oil and either eat them like chicharrons or put them into roasted potatoes.
@@500dollarjapanesetoaster8 We put those in cabbage stew here, but adding them to roasted potatoes sounds good, I'll try that next time I have some 😄
@@500dollarjapanesetoaster8 Same here in China, we also put them in noodle soup.
traditionally lard was used for pie crusts, us crappy americans invented crisco to replace it. proper lard, rendered pig fat especially from around the kidneys, is totally flavorless.
Pig fat, LARD is best for pastries.
Beef tallow has been used to fry chips (what you call 'French fries') in the UK, and parts of Europe, for hundreds of years; certainly much longer than McDonald's have existed. Even now, the best fish and chips in the world are to be found in Yorkshire and Belgium where beef tallow remains the fat of choice for the most delicious fried potatoes. I am an Englishman now living in Sweden, where they do not have such a tradition, so I order beef fat from a butcher and render my own tallow in the oven. My fridge always has a good supply of freshly-rendered beef tallow (and pork lard) for cooking. Seed oils are not permitted in my house. Excellent video, sir. I enjoyed it very much
what C do you have the oven at?
@@reginaldpotts2037 180ºC.
The first pemmican recipe I ever saw was bear meat pounded into bear fat flavoured with wintergreen ! I’ve never fancied it since. In the UK traditionally fish & chips were cooked in beef dripping, or beef dripping and lard mixed. I have to tell you it tastes far, far better than any oil ever does, and the smell lures customers in like nothing else !
You are correct Seth. Tallow is very good for humans, and seed oils/hydrogenated oils are very bad. Don't tell anyone because then it will all get expensive.
Don’t you want people to be healthier?
No grain
No plants
No vaxx
No problems
CARNIVORE
research ansel keys, hes the sob that fixed the govt paid for data that made everyone start using an oil designed for internal combustion for cooking. literally chinese sewer oil if sterile is healthier.
And smoking like a chimney stack and drinking excessively will not help your health like Eisenhower smoked 4 packs a day and drank though out
It already is expensive
I put my fat for tallow in a hotel pan in the smoker and smoke it with Applewood. It's amazing. Apple smoked flavored tallow, you cook your steak in it in it a cast iron skillet. Usually then I add Ghee to it 50-50 so I can put it on my steaks! So awesome!
Sounds amazing!
One of my favorite parts of the preservation process. We render our own tallow from our cuts of cryovac beef that we buy. Other than duck fat fries, beef tallow fries are the best!
Great video. I'm sure that I'm not the only one that does this, I render my brisket trimmings in my smoker along with the brisket. Gives a great flavor to anything you use it for.
I have rendered my own suet and dried beef to make a lot of pemmican. I wrapped in foil and vacuum sealed and even if you don't do that it can last 30 years!! It's the ultimate survival food as you can eat it as is or add it to soups or stew with tonnes of veges to get a protein and calorie dense meal that goes a long way and can feed many!! The Indians and French Voyager's did it for a reason!!
Those leftover bits, if you let them dry out (strain and then onto paper towels) make for crispy tasty snacks. Just season with salt although I'm sure they would also go great with your seasonings.
In South Africa those crispy bits are eaten with maize porridge. Delicious.
Adding They're seasoning would be a great idea
I use either a little sea salt and garlic powder or my all-purpose sprinkle; great snacks.
known as Cracklin's
I just salt ours and eat as a snack. we call them carnivore popcorn
Pisses me off how they lied to everyone about healthy fats and started pushing the poison seed oils
You're right man
I've found the easiest/best way for me to render tallow at home is to A) run it through grinder with the largest plate, B) use a cast iron skillet, C) use an induction plate to control the heat D) run it through a double layer of cheese cloth E) pour into aluminum steam pans to cool, F) flip in onto a cutting board and dice for future use. It comes our clean & bright white. The only "issue" is that the smell that comes through varies from animal to animal and sometimes we put it through a "wash" to reduce the odor as my wife uses much of it for soap making.
The best reason it's good for you is it fills you up very quickly so you don't eat as much carbohydrates. Such as french fries and battered fish. That's why there was no diabetes and few fat people in the old days before processed oils. And it has so much excellent flavor.
I put the fat in a saucepan and put it on the hob at the lowest setting for a few hours and it comes out really good.
Makes THE BEST roast potatoes.
If I could make enough of it I’d use it for chips in my deep fat fryer.
Thank you for sharing 👌🏻
It's still on sale in supermarkets but has of course risen sharply in price over the last couple of years. Last I looked it was £1.25 at Tesco for 250g.
@@WG1807 Thanks for the heads up😊
Tallow makes for excellent homemade tortillas. Thanks for taking one for the team guys! Respect
Can you give the recipe please,
Thank you
Lard for tortillas
Beef Dripping here in England. Back in the day every Fish and Chip shop would have used it to deep fry the goods but it all went vegetable oil a long time ago when the Elf and Safety brigade got round to it. We can still buy it in stores though in 250 gram (9 oz) blocks, similar to butter, which is what I do for the 'chip pan'. Of course it's more than doubled in price over the last three years. Last I looked it was about £1.25 (1.50 USD) for a 9 oz block. In 2020 it was only 65 pence for the same - about 80 cents.
Beef dripping in Australia costs $2.80 to $3 for a 500 gram tub.
I do the wet method to rend tallows on the stove..... about 2" water add the tallows rend...lift out the chunks... put into the pot in the fridge and then lift off the tallow... chunk up and remelt then strain through cloth... works well. I do mostly sheep tallow this way!
I advise cooking it above boiling temperature until it stops bubbling, then the water is all gone and it won't mold at room temperature.
That’s what I was trying to find info on😅 so thanks for the comment haha wondering how to know the liquid is out of it
Did my first render down with brisket trimmings and came out pretty good. Dutch oven in the oven at 250 for a few hours. Probably could have went longer but I don’t need a whole lot. Excellent video. Something about watching a bearded mountain man carve up a carcass that just warms my heart
Several things on this video...
- That cart of tallow containers looked like a whole lot of specimens awaiting testing. :D
- in 1993 I was a manager with McDonalds and we actually had 2 types of fryer oil. Beef tallow as for the fries and vegetable oil for the nuggets, chicken patties, and fish. We switched from beef to vegetable for the fires as well, supposedly because we only needed to keep one item on stock instead of 2, and customers really complained because the flavor changed for the fries. I believe everything is now done with some really scientific material and nothing really tastes good there any more.
- Any chance we can get that pemmican recipe?
McDonald's changed to vegetable oil under pressure from the American Heart Association.
I agree. Ppl still say mcds has the best fries. They are good texture, salty but 0 flavor. I am amazed how much fast food has so little flavor
Also, I remember vegetarians complaining because they had been eating the fries because they thought they were vegetarian fare.
@@fryertuck6496 The American Heart Assoc, you mean the one that keeps heart disease alive and well to line it's pockets? That one?
I did this with beef bone marrow. It turned awesome. Thanks guys, great content!
Thank you!
Love this!! I just processed over a gallon of tallow from my latest steer butcher. Crock-Pot works great, also I have found that nut 'milk' strainer bags work good for filtering at home. Use it for cooking, and making a balm that is the only thing that helped with my daughter's eczema. Amazing ingredient to utilize.
Those are usually used to prevent children
Consider a carnivore eating regimen. It often corrects conditions like eczema, psoriasis and other ailments that we humans “live” with on a daily basis. Beef, Bacon, Butter, Eggs.
Do you have more info on that balm you make??
Tallow (or lard) makes a wonderful skin food for any ills, melt a pound then cool before you add hyaluronic acid, creatine powder, and a few drops of scented oil then stir. A little bit goes a long way.
10 year old pemican...it does last forever. There's a reason Louis and Clark wanted to know what it was that kept the native peoples healthy in the winter months in the northern parts of their exploration. Sadly we wouldn't be able to do something like that at work, but it's great to see the process you guys use.
I just can't tell you how heartin I am when I watch your videos. I've been on a Carnivore diet for almost 2 years, at 67 I feel better than I did at at 20, and have lost close to 80 lbs, The only carbs I consume is in spices.I would so love if you segregated the spice that contain sugars from the spices that do not. Just a suggestion for ease of shopping.
Got a brisket for free and was not expected (Bonus from grocery delivery, they said to keep and enjoy) I got 1 pint of tallow from all the fat I rendered. Stovetop method, low, low heat 6 hours with some water to start. I also learned how to cut a brisket and got a flat, the part for burnt ends, some cubes I cut up for stew/soup and then ground some up for ground beef.
The pemmican is a native American survival food that they made and keep around for the time when food was hard to find
Beef tallow is absolutely perfect for adding fat to venison sausage, or other sausage when needed. The local grocery sells it for more than pork loin, so I hit up the local butchers for some.
Thank you, I hope to find a butcher, but probably an hour away. The folks that butcher and sell here, want $4-$10 per pound...
Hello! I was looking for some recepies and came across your video. My son, 4 years, super into cooking. So we just spend our evening wathing your video. He is very happy and inspired to go to our butcher friend to see in stuff like this in real life. Thank you so much for your work and fun content!
I get the back fat from beef and belly fat from pigs from a local farm that butchers. Me and my family render our own tallow and lard. We use a single layer of cheese cloth to strain the liquid. Those cracklings looked so good.
How much does it cost?
@@debbiebuxton2854 I do a lot of manual labor to offset the cost. I usually get it at around a dollar per pound though. I help them butcher, clean pens, work their other animals, etc.
My mom's side of the family are from England. They use it to make pastry dough for beef and pork pies. Even sweet pie dough is made with it. They do only use the suet from around the kidneys. We actually make steak and kidney pies too. All yummy.
I've been making my own tallow from when I buy briskets and whole sub-primals, but I've always just done it on my stove. I never thought to try a crock pot or oven. Thanks for that tip!!!!
I just bought some tallow from the grocery store. I have been seeing many Drs coming out against seed oils. So I decided to give it a shot. Never going back, my food has such an amazing taste with the tallow. Did a ribeye on the flat top and used tallow. Absolutely delicious!! Now I wanna make my own. Thanks for the video!!!
I really enjoy watching your videos, as a professionel trained hog butcher, i find thise clips educational and informative =) Keep up the good work guys.
You guys are so helpful! I never stop learning valuable Carnivore stuff from you! I so enjoy your channel! I'm a Native Texan now from South Central Mississippi! We're presently in our RV "Summering" in PA & OH! Blessings in your Bearded Adventure! JMP 🥩🥓🍔🌭🦬🦌🐂🐗🦃🦘🐾🦥🐻
That's awesome, I hope you enjoy it! Thank you!
I remember the fries from McDonald’s and they were the bomb! I heard that they switched when concerns from some religious groups made a stink about cooking in beef fat violated their faith. However it happened I’m still not over it!
The pieces that haven't cooked down enough can be frozen. My grandparents used to put a handful of those when cooking beans or pea soup. They had great flavor. They are also good to use in a chili or Mexican style beans instead of pork cracklings.
Thanks SO MUCH for posting this!!!!
Definitely wanted to know how to make Tallow
If use a slow cook stove top, many older recipes rec adding like a half cup of water that evaporates slowly and helps rendering without scorching the contents 😉👍
The tallow will preserve any cooked beef after rendering forever if stored in cool place. That's what they were trying to get across with the pemican. Pots O beef are cooked beef sunk into tallow, no air allowed, and stored forever if needed.
Grew up around the London markets as a kid in the fifties and the treat for helping out on the stall was a cup of tea and a slice of bread and dripping from the cafe around mid morning - best ever! Just rendered my first beef suet in the slow cooker. Thanks for your enthusiasm and sharing your knowledge :-))
Thank you for all that you guys are doing to educate us. We just had our 1st cow butchered and when giving the cutting instructions I had asked for the tallow. Upon picking our beef up, there was no tallow included. When asked, they said they did something else with it. That, I felt, should have been mentioned when I gave my cutting instructions. How common to you think this happens, where the processing place doesn't give the tallow back to the customer?
I'd find a new butcher. You paid for the tallow as part of the hanging weight so it was yours to keep.
We used to butcher a very large hog in the winter months and scrap the hog using boiling water and tow sacks. Dad would make quite a few things from the hog. After he made the sausage he would smoke some links until dry and then he would put them in large jars and fill bottle with hog tallow. This lasted a long time. Love y’alls videos!
That would be lard right?
@@rustbucket9318 yes
When I am cooking a brisket, I render the tallow in the smoker at the same time. Gives it a great smoky flavor (obviously). We use it instead of any oils, frying eggs, casseroles. Pretty much anything that calls for oil. Just adds an extra dimension of flavor to anything you are cooking!
thanks for posting this, guys! I've been making tallow for a year or so now, and only use it, butter, or bacon grease for cooking. no hydrogenated oils for this guy!
Survival candles is my main use. Light and heat
Tallow is awesome when using it to cook eggs, hash browns or fries, when I cook my steaks n a pan it adds another level of flavor.
Tallow fried french fries are the best!
😁
Truth. Heart disease was almost unheard of when we used tallow and lard before criso amd hydrgenated trash came about.
I cant even consume those oils anymore withlut feeling sick.
I switched to butter leanut tallow lard and olive and avacdo oil some time ago.
And the flavor is so much better.
I put my brisket fat trimmings in a pan and in the smoker to make smoked tallow. Then use that tallow when I wrap my brisket for the final cook and rest. The leftover over smoked tallow is great for frying.
My innate response is that this is awesome. When I was a very young girl, I would love to eat the fat part of the beef steak when I could. Now, I trim the fat off and I put this in the pan first, and cook this down as much as I can on very low heat before I add the meat. The ten year plan sounds so incredible and I would be jumping on this bandwagon if I could. Imagine storing this first in first out and you have food that you can eat no matter what is going on! 🤗
To avoid burning it if you wanna make it on stovetop. Add water as well as fat, it will slow down the temperature rising. We make pork lard or beef tallow with method for years.
Thanks for the tip!
The same is making Ghee , Ad watter , melt , let it cool, refrigerate, cut a hole through the butter, damp the water which is below, repeat the prosses until the water comes out clear.
@@TheBeardedButchers guys sorry I reply here but it seems I can’t tag you otherwise.
I’d like to ask about the temperature on the kettle. Did it stay at 200F for the whole time? Looking at the browning on the solid pieces at the end of the process I would have guessed it had been closer to 280-290F…
Thanks! And greetings from Argentina!
Tallow amazing what nature supplies to us with some love and care .. from the soil to animal .. with some heart and pride and hard work .. Mother Nature never disappoints its people that mess with her 10 yrs and editable.. all made with simple methods.. I eat tallow all the time .. tail to head … love your channel we all should know what we eat and how it’s made .. you see the care you put into your process.. I lv it .. thank u for keeping the beef alive .. because plant base wants to fail 😮.. ❤️🥰❤️
I season my cast iron skillet with it. It's amaZingly slick. Thanks guys for the video.
Low & slow overnight in the crock pot works great for us.
Tallow sautéed vegetables & fried eggs taste incredible!
An 11 ounce jar of beef tallow costs between $13 & $15 on the grocery store shelves. 🤷♂️
I've been rendering my brisket trimmings for the last couple years. Now I always have a few quarts of tallow to cook with. You can also render it in a smoker (I use my pellet smoker) for some smoked tallow....soo good on fried potatoes.
You guys do an absolutely amazing job! Thank you so much for your time, knowledge, wisdom, humour and best efforts!!! Best wishes and much respect from Australia...
Wow thank you, we appreciate your support and thank you for your kind words!
These guys are STILL on the crapper to this day! 😆
Great video guys!
Your channel is the best.
ALWAYS learning from your videos.
Be Blessed gentlemen.
The New Original Jerky is the best ive had in years..WoW 👍 Back when McDonald's used Tallow for FFs, we would go get burgers at Burger King, then go to McDonald's for their French Fries because they were the best back then..
I coarse grind mine (VERY cold) and render it overnight in the crockpot. Both for beef and pigs, i render internal fat/suet separately and do subcutaneous fat in its own batch.
When I cook a brisket I just fill an aluminum tray with the fat pieces and through it in the smoker with it. I add some when I wrap but will jar the rest. Use it for cooking eggs for breakfast and it works great.
Great explanations & steps to getting a nice tallow. Thanks for sharing! Blessings 🤗🇨🇦
Tip for everyone at home.. if you go to a big supermarket.. and ask for beef fat or tallow typically they will give it to you free as no one typically asks so they have no market to sell such thing. And you get to up your cooking flavor at no cost
Thanks for a educational and enjoyable video. You guys deserve all successes you have.
We appreciate that, thanks so much!
My Mom used cubed Beef Tallow to make Suet Pudding at Christmas time. It was steam cooked and it was REALLY good too. I've wondered if any butchers still sell chunked beef tallow....I haven't talked to the one butcher here yet... but i may try this Christmas... her pudding was drizzled with a lemon raison sauce.
I saw a documentry that explained about why we stopped using animal fats, or Lards as we called them, as cooking oils. I guess back in the years of cotton picking, they had lots and lots of the cotton seeds left and they wanted to make a use out of them, and also make more money out of their product. So they found a way to make a cooking oil out of them...but how to market it was the problem...Well, just as any other rich business owner....they lied to the public, convincing the people that animal fats were bad for u and clogged your arteries and was bad for your heart, but if u used their oils u would be healthier....it stuck, and people started believing it, so they went to these man made oils....which turns out, thats the crap that really isnt good for u....if we got back to our roots and used what was natural, from the begining of time (rendered animal fats) then we would be better for it, and we would have more wonderful flavors in our foods too.
Thank you! Carnivore? Good health? 🫢🤔
Very impressive!!! I Learn alot from watching yall, very good Information and in great detail also!!
Thank You for the videos yall create to share with us on here!!!
I've processed over 10lbs of suet into tallow many times living in my apartment. I learned that using a corkscrew meatgrinder is a gamechanger for rendering animal fat. The meatgrinder does something to the fat that it renders almost instantly as heat is applied to it. It will easily render at a temperature of 70C/158F and it will happen in minutes not hours. And produce tallow with no cooked/burnt fat smell or taste. It does not work the same if the suet is chopped, no matter how fine. It has to be a corckscrew meatgrinder.
Informative...Fun...Fascinating! Always a Smile on my face after hanging out in The Bearded Butchers Community! I will say this from deep in my Soul...even though The World seems to have become a Dark Cloud, this Channel always reminds me that I will be okay after all! The Tallow looks really good too! Can't wait to see the 2033 Video of the Tallow WITH The Bearded Butchers Spices! Cheers and Blessings From Down The road In COW-lumbus MOO🙏
We are happy to hear this! Stay tuned for a bunch of new content!
I always grind mine to get it to render sooner. Also I clean it with salt and water so it comes out pure white.
That’s why Ronald McDonald’s fries were so delicious back in my younger days!!
Yes and just recently McD's announced they are going to add more sauce and condiments on their burgers by the end of the year. LOL. I think they still have the best tasting fries among all of the fast food joints.
Their fries now have “beef flavor” as an ingredient
Now they use poisonous pesticide corn oil
I sure do miss those beef tallow fries!
Great video, also after watching alot of cooking videos on TH-cam I learned how to get the beef tallow after trimming the brisket put the fat in a metal container and put it on the smoker at the same time with the brisket it renders down nicely.
*The Bearded Butchers* Great job fellas, thank-you for taking the time to bring us along. GOD Bless.
You guys are the coolest butchers. Respect to you
Pemmican part was great addition to this video. Good info. I started making pemmican (beef and tallow only) few months ago, good little snack. Neutral in flavour however with time you become to like it.
I get the process started slightly quicker by putting some previously rendered tallow in the pot and melt it before adding the new stuff. The cracklings make a decent snack.
Never cooked down any Tallow but have cooked down a lot of lard and made cracklin's. Love me some cracklin corn bread.
I use beef tallow soap, only kind of soap I'm not allergic to.
When I did this I took the leftover fat, I called them Cracklin’s, and gave them to the chickens. That’s a total treat for them
Oh I am sure that was a tasty treat for your chickens!
It makes great patch grease for muzzle loaders
I can't wait for the next video how you amazing butchers,human beings and with humor shows us how to take care of the hole animal. Huge respect to you guy's❤
This is OUTSTANDING.! We did it... Thank You folks so much for this video...I didn't want to waste the trimmings.
We needs smell phones too...smell great. It setting up now and ready for use. TY
-Lael in Cali
Thanks guys for demonstrating the skills of a good meat processor every time I have watched you clips gives me encouragement to tackling a piece of beef. However you guy's make it look easy but i know a ton of work and experience have honed your skills...
For those of us making tallow from the brisket trimmings, you can put the chunks in a cast iron skillet and put that in the smoker with the brisket. It picks up a little of the smoke and can render for a long time with zero extra effort that way.
I love this, thanks for sharing. My ancestors used the whole beast. We still make soap and skincare from it to this day.
My favorite part working with beef is the sound the knife and meat makes when the seams separate
An induction cooktop works great.
I've done this on the stove top but I add about a quart of water so the tallow doesn't burn. When it's cool, the tallow hardens sitting on the water and all the nonedible bits sink into the water.
I've always wondered about pemican, glad to see you guys try it. I'd like to make some but adding some spice to it would definitely give it some flavor. I do think I had a gland or 2 in the last batch I did because it has a peculiar off flavor that overpowers everything.
Legit.
I'm making Pemmican AND tallow at home, this was the perfect video to find. Good on you, sirs.
Glad it was helpful, hope it turned out well!
Thanks for the knowledge guys.
We try to use use beef tallow (or duck fat) as the fat source in all our red meat dishes and many of our vegetable dishes. Another great video.
Thank you. This is a video I was hoping to see for awhile. 💪🏻💪🏻
Glad you enjoyed it!
sweet!!! about to do the 2nd round of morels deep fried in wagyu tallow 🤤
Received our 1/2 beef last week and now there is frozen fat ready for me to render. Last year was the first time I rendered fat and was surprised at how easy it was!! I now keep a jar by my stove.